Egg rolls

Ingredients

8 large Lion Quality eggs
1 tbsp each of soy sauce and caster sugar
4 tbsp sesame seeds
1 red pepper, deseeded and sliced thinly
1 avocado, stoned, peeled and sliced
3 spring onions, shredded

Heat a little oil in a large frying pan. Beat eggs with soy sauce and sugar and pour a quarter of mix into pan to form a pancake. Cook without stirring for around 2 minutes, or until base is golden and top almost set. Sprinkle seeds on a plate and place egg pancake (cooked side down) on top to coat then remove to a chopping board. Make three more pancakes with remaining egg. 

Place a row of pepper, avocado and spring onion along one side of each pancake and roll up tightly. Use a sharp knife to cut into bite-size pieces. 

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D C Thomson & Co Ltd.    Sunday Post    post plus